|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love turkey and don't want to wait for Thanksgiving to have it, then this is the perfect recipe for you. The brining process really helps to enhance the flavor and the tenderness of the meat. This dish can be served with diced tomatoes or fruit salsa. Slice and serve over salad, on pasta, or use in sandwiches and wraps.
- 1/4 cup/60 ml kosher salt
- 1/4 cup/60 ml sugar
- 2 tablespoons/30 ml black pepper (ground)
- 1 tablespoons/15 ml cinnamon
- 2 tablespoons/30 ml ginger (minced)
- 1 turkey breast (skinless, boneless, and cut in half)
- 3 to 4 garlic cloves (minced)
- For Honey Dijon Glaze:
- 3 tablespoons/45 ml honey
- 1 chipotle chile in adobo sauce (minced)
- 2 tablespoons/30 ml Dijon mustard
- 2 teaspoons/10 ml balsamic vinegar
Gather your ingredients.
Combine salt, sugar, pepper, cinnamon, and ginger along with 1 cup of water in a large saucepan. Bring to a boil, reduce heat and add in 3 cups of cold water to make turkey brine.
Place turkey in a resealable container or plastic bag, add minced garlic and brine, seal and allow to rest in refrigerator for up to 24 hours.
Preheat grill to medium heat.
Combine the honey, chipotle, mustard, and vinegar in a bowl.
Remove turkey from refrigerator and discard brine mixture. Place turkey on grill rack and cook for 25 to 30 minutes, turning once.
Baste with honey-Dijon glaze during cooking process.
Turkey should be between 165 to 175 F when done. Remove from heat and let rest for 5 to 10 minutes before slicing.
Serve and enjoy!